Discover the World of Mouth Global Culinary Report 2023
Hill & Szrok Public House
A butcher by day and a restaurant by night. What a cool concept!
We walked by this place during the day and thought the place just looked too cool to just be a butcher so we walked in and saw they turn into a restaurant at night. We loved the idea and came at night again to try some of those dishes and a nice bottle of Natural red wine Serraghia from Gabrio Bini.
We really enjoyed the food, the wine, and the whole atmosphere.
The food they offer changes on a daily basis depending on what’s been sold previously at the butcher, and from what’s not been sold they will make a really nice selection and offer it on that night’s menu.
Also, a cool fact is they invite chefs to take over the kitchen but always cooking with their meat.
We had a wagyu rump that night that was pretty nice and the best broccoli (with anchovy butter) we've had in a long time!